Coconut White Russian
A Coconut White Russian is a tropical twist on the classic cocktail, blending vodka, coffee liqueur, and cream with the sweet, nutty flavor of coconut. Typically served over ice, it offers a creamy, indulgent sip with a hint of island flair.
Equipment
- small sauce pan
Ingredients
- 2 tablespoons unsweetened finely shredded coconut I like Bob’s Red Mill
- 1 tablespoon honey
- 3 ounces coffee liqueur
- 3 ounces vodka
- 3 ounces full-fat coconut milk from the can
Instructions
- To a small frying pan set over medium-low heat, add the toasted coconut and toast, stirring frequently, until it’s fragrant and golden brown. This should take a minute or two; do not walk away as the coconut can go from golden to burnt very quickly. Transfer to a shallow small plate or saucer. On another, shallow plate or saucer put the honey.
- Turn the glass over and hold it by the bottom. Tip the rim into the honey at a 45° angle and carefully rotate it so that the outer rim is lined with honey all the way around. Repeat this process with the coconut, tipping the honey rim and rotating so that the honey rim is completely coated with coconut. Repeat this process with the second glass.
- Carefully fill the rimmed rocks glasses, or your glasses of choice, about 2/3 full with ice. Top each glass with 1.5 ounces of coffee liqueur and 1.5 ounces of vodka.
- Pour the coconut milk into a small glass measuring cup or something similar and using a frothing wand, froth until the volume has doubled and it looks well aerated. Serve and enjoy! You can stir gently to combine if desired.